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Minimalist Baker Cookbook Signing & Recipe

Fellow Minimalist Baker fans … get excited because Dana and John Shultz, the husband-and-wife team behind the popular Oregon-based recipe website is coming to Vancouver!!! After launching their first print cookbook … Minimalist Baker’s Everyday Cooking a few months ago, they’ve booked just a handful of cookbook signing events and we are so lucky that Vancouver is on their list this THURSDAY, August 4th!!!


If you’re unfamiliar with but love a good, simple recipe, you MUST check them out. Every single one of Dana’s recipes require 30 minutes or less, 1 bowl or 1 pot, or 10 ingredients or less to prepare … but the end result is never compromised. AND, her dishes are mainly plant-based and gluten-free, so are very suitable for those with dietary restrictions. Yet, every meat-eater I’ve cooked a Minimalist Baker recipe for can attest that the dishes are completely hearty and satisfying. Scrolling through the mouthwatering @minimalistbaker Instagram feed, you’d never guess the recipes are vegan.

FullSizeRender 72Minimalist Baker Erin Dana John copy

If you’d like to meet Dana and John in person or have them sign your Minimalist Baker’s Everyday Cooking cookbook, join us this Thursday, August 4th at the beautiful Nourish Cafe and Cooking School at 6:30pm (no ticket required). I’m so excited to be co-hosting this event with them so I will see you there, too!! And if you don’t own their cookbook, we will have copies for sale. Here are the details again and scroll down for a Thai Quinoa Meatball recipe that Dana has generously shared with us from her cookbook — these make for the perfect light yet hearty summer dinner!!

WHAT: Minimalist Baker Cookbook Signing Event
WHERE: Nourish Cafe & Cooking School, 3742 W 10th Ave
WHEN: 6:30PM
PRICE: Free!

Thai Quinoa Meatballs copy

THAI QUINOA MEATBALLS from Minimalist Baker’s Everyday Cooking


Similar to my Thai Peanut Burgers (page 184 in the cookbook), these “meatballs” are jam-packed with Thai-inspired flavors, and come in a bite-size portion. Serve atop carrot noodles with peanut sauce for a hearty meal that’s bursting with flavor.

Serves 4 (yields 23-25 meatballs)
Prep time: 20 min.
Cook time: 50 min.
Total time: 1hr 10 min.

1 15-ounce (425g) can chickpeas, thoroughly rinsed, drained and patted dry
1⁄2 cup (92g) cooked quinoa*
1⁄4 cup (55g) organic brown sugar (or sub coconut sugar)
2 Tbsp (32g) salted peanut butter
2-3 Tbsp (30-45ml) tamari or soy sauce (if gluten- free, use tamari)
1⁄4 cup (15g) fresh cilantro, finely chopped, plus more for serving
1⁄4 cup (38g) green onion, finely diced
1 tsp chili garlic sauce
3⁄4-1 cup (105-140g) roasted salted peanuts, crushed, plus more for coating

FOR SERVING (optional)
6-8 whole carrots (366g), peeled and ribboned or thinly sliced
Peanut sauce*
Chili garlic sauce
Fresh cilantro, chopped
Lime juice

1. Preheat oven to 350 degrees F. Arrange rinsed and dried chickpeas on foil or parchment-lined baking sheet. Bake for 12-13 minutes to dehydrate, then set aside. Keep oven at 350 degrees F.
2. Add baked chickpeas to food processor or blender. Mix/pulse on low to pulverize. Alternatively, mash with fork.
3. Add chickpea mixture and remaining ingredients to mixing bowl. Stir/mix to combine. Taste and adjust seasonings as needed. Add more crushed peanuts if too wet (breadcrumbs work well here, too). I found 1 cup (~140g) to be the perfect amount. This will depend on how wet your quinoa and peanut butter are.
4. Scoop out amounts of dough slightly larger than 1 tablespoon. Gently roll into balls. Roll in additional crushed peanuts to coat.
5. Spray foil-lined baking sheet used earlier with nonstick spray. Add meatballs. Bake for 15 minutes, then gently turn/flip to ensure even cooking. Bake for another 10-15 minutes, or to desired doneness. The longer the meatballs cook, the firmer they will get. Once they cool a little, they firm up even more.
6. While baking, prepare any additional serving items. To cook carrots, bring pot of water to a boil, add ribboned carrots, and cook for 2-3 minutes or until just tender. Strain and set aside.
7. Serve meatballs over carrot noodles with peanut sauce, chili garlic sauce, fresh cilantro, and lime juice.
8. Leftovers will keep covered in the refrigerator for 2-3 days, though best when fresh. Reheat in 350 degree F oven until warmed through. See notes for freezing instructions.

*Cook quinoa in vegetable broth for extra flavor.
*Method for peanut sauce can be found in the resources section of cookbook.
*To freeze, arrange uncooked meatballs on parchment-lined baking sheet and freeze until firm. Transfer to freezer-safe container or bag and freeze for up to 1 month. To cook, place on foil-lined baking sheet and spritz with oil to encourage browning. Bake for 20-30 minutes in 350 degree F oven, or until warmed through, gently tossing/flipping at the halfway point to ensure even cooking.


I can’t wait to try more of these amazing recipes … if you’re in Vancouver make sure you mark Thursday in your calendars!!!


Jilly and Erin Ireland


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  1. Hi jillian! Just saw your snapchat about okanagan soya cheese… I was informed before that there is casein in it meaning it is not actually vegan. Just wasn’t sure if u knew. Great job on being plant based though, I wish I could do it!

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